Dolci Pensieri di Calabria Fig Syrup

Figs grow everywhere in the south of Italy. They grow in olive groves, in ruins, alongside the road—pretty much anywhere they can.  The way we in the Northeast have apple trees, they have figs—green, white, purple, dropping their ripe fruit on sidewalks like they were in the Garden of Eden.
 
In Calabria, brothers Franco and Antonio Rao carry on their family’s tradition of drying and preserving figs, and preparing them in a dozen different ways to be enjoyed at any time of year.  Using only the sweet white Dotatto figs grown in the hills of Cosenza, they make confections stuffed with almonds, dipped in chocolate, formed into shapes, stuffed into cookies, and the incredible molasses.   

Fig Molasses (or fig syrup), made only from figs, is an intense syrup, suitable for drizzling over ice cream, fresh ricotta or any cheese like parmesean or pechorino (I love it drizzled over a blue), stirring into yogurt, glazing a pork roast or flavoring pan juices.  And intense is an understatement.  If you love figs, this has your name on it.  I haven’t yet experimented, but I have a feeling there may be hot toddy applications as well.

Size: 8.8oz